Have one pound of fine fresh white-bait, thoroughly wash them in cold water; the water in which they are washed must be very cold, a piece of ice can even be added to it, so as to keep them firm; thoroughly drain, then inclose them in a dry towel and lightly shake them so as to thoroughly dry. Dip them in cold milk. Mix together two cups of cracker-dust with one cupful of flour, roll the white-bait into this, and then fry them in a very hot fat for one minute only. Remove, and thoroughly drain, sprinkle over a tablespoonful of salt equally divided. Dress on a hot dish with a folded napkin, and immediately send to the table.

White-bait should never be prepared in advance, except one minute before the time of serving, as they are very easily spoiled.